May Day is Lei Day in Hawaii. On May 1st you’ll find beautiful cultural celebrations throughout the Islands. While I was an elementary school teacher in Hawaii, I would spend months preparing my students to perform a Polynesian cultural dance, as part of our school-wide show for family and friends. As I reminisce about my Hawaiian home, let’s cook up some ono (Hawaiian for yummy) luau food in your home, no matter where you live. So come with me on a little trip to Paradise for lunch, bikinis and grass skirts optional!

Download recipe here: [ Ссылка ]

Kalua Pig in a Slow Cooker-
Ingredients:

3-4 lbs pork (pork shoulder, pork butt, Boston butt)
1 TBL. Mesquite Liquid Smoke
2-3 tsp. Hawaiian Sea Salt, course (our course sea salt)

Directions-
Lay the pork in a slow cooker and stab little holes with a knife all over the top.
Heavily salt the pork top with at least 2 tsps.
Pour 1 TBL. of Mesquite Liquid Smoke over the top of the pork.
Cook on low for 12-16 hours depending on the weight: 3 lbs=12-14 hrs. 4 lbs=14-16hrs. I like to cook it overnight, beware your house is going to smell like a Hawaiian luau!
Test that it’s done by putting a fork in it, the meat should fall apart. Transfer it carefully to another plate to shred it with two forks. You can add some of the salty meat juices from the slow cooker into the meat. This will increase the salty tastiness and moisture but also the calories because of extra fat.
For Bright Line Eating- I measure individual portions of the cooked pork, bag it, and freeze it for future meals. Defrost in the refrigerator or microwave. You can eat the pork by itself, add it to a vegetable stir-fry, use it in a recipe for pulled pork, or my favorite popular Hawaiian meal- Kalua Pig and Cabbage.

Kalua Pig and Cabbage Meal-
Ingredients:

Kalua Pig, cooked
Cabbage (Wonbok, Napa, or a Head of Green Cabbage)
Sweet Onion
Garlic

Directions-
Chop cabbage into bite sized chunks (keeping white bottoms and green tops separated, if using Wonbok or Napa cabbage), slice some sweet onion into thin rings, and dice a few garlic cloves.
Spray a little oil into a pan. Brown the onions, then add the garlic for a few minutes.
Add the cabbage. If you are using Wonbok or Napa cabbage, add the denser white bottoms first until starting to soften, then add in the green tops. If it starts sticking to your pan, just add a little water and scrape the yummy bits off the bottom of the pan.
For Bright Line Eating, weigh the cooked vegetables for the amount needed for your meal, add 4oz of cooked kalua pig and mix together.
For a Luau for Lunch, add 6oz of fruit (pineapple or mango, are perfect luau options).
If you’re on Maintenance, Japanese or Okinawan sweet potatoes baked and sliced into rings or rice are traditional additions to this meal.

Link to buy:
Alalea Sea Salt, Traditional Hawaiian Red Salt [ Ссылка ]

Got Questions about Bright Line Eating?-

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“The Official Bright Line Eating Cookbook” [ Ссылка ]

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